Meet the member - Shaun Sterland from Catering Support Services

Bringing new blood into the FCSI is always exciting as it allows us to expand the wealth of knowledge within our network of consultants. As new members join the FCSI UK&I group they are able to share expertise and connect with like-minded people. We recently spoke to one of our newest members, Shaun Sterland from Catering Support Services to learn more about his consultancy.

Shaun trained as a chef and has a strong working knowledge of the catering and hospitality industry with over 30 years’ experience including event catering, sporting venues, stately homes, restaurants, hotels, contract catering and pub chain operations.

Which sectors do you cover and are there any you particularly love getting your teeth into?

Having been involved in so many different aspects of the trade and industry, I am versatile and enjoy the opportunities to assist clients and customers in all areas of hospitality.

Are there any particular trends you think we’ll see in hospitality over the next five years?

I think that the trends ahead are still very difficult to predict going forward, especially in these current times we are in.

What have you been most proud of achieving in your time as a consultant?

I enjoy assisting clients and customers with their ideas, projects and visions and seeing the results come to fruition. Being part of it, whether it be large or small, is what gives me great satisfaction.

Why did you decide to join the FCSI UK&I in 2022?

Having followed FCSI UK&I with interest on social media, I decided to make contact at the Commercial Kitchen Show with the team. It was great to hear more about the organisation and chat about my eligibility to join FCSI with the friendly and helpful, Louise Willis and the current chair, Julian Edwards. I’m looking forward to being part of it in some small way and forging new links and connections.

What is your food guilty pleasure?

That’s an easy one. I love kebabs of all types whether it’s BBQ skewers, doner or brochettes (for the old school chefs that remember doing them back in the day).

What is your favourite hospitality venue and why?

That’s a harder one as I have so many, past and present. It would include a popular Italian restaurant I worked in back in the late 80’s called Dinos, the amazing Kew Gardens and the restaurant hospitality venues they operate, along with some wonderful Stately Home wedding venue sites I’ve been lucky to support.

Did you always want to work in the industry and if not, what did you want to do?

I was introduced into the trade by a family member as a youngster and have worked in and around the industry since then. However, if I didn’t do what I do, I still think I would be in a hospitality related role such as sales.